Sweet Berry Rhubarb Dream Pie (Printable)
Luscious berry-rhubarb filling topped with golden buttery crumble. A vibrant summer dessert.
# What You’ll Need:
→ Fruit Filling
01 - 2 cups chopped rhubarb, fresh or thawed frozen
02 - 1 cup strawberries, hulled and sliced
03 - 1 cup blueberries
04 - 1 cup raspberries
05 - 3/4 cup granulated sugar
06 - 1/4 cup light brown sugar, packed
07 - 3 tablespoons cornstarch
08 - 1/2 teaspoon ground cinnamon
09 - 1 teaspoon pure vanilla extract
10 - 1 tablespoon fresh lemon juice
→ Pie Base
11 - 1 unbaked 9-inch pie crust, homemade or store-bought
→ Crumble Topping
12 - 1 cup all-purpose flour
13 - 1/2 cup rolled oats
14 - 2/3 cup light brown sugar, packed
15 - 1/2 teaspoon salt
16 - 1/2 teaspoon ground cinnamon
17 - 1/2 cup cold unsalted butter, cut into small cubes
# Directions:
01 - Preheat oven to 375°F. Position the oven rack in the lower third of the oven. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine the rhubarb, strawberries, blueberries, and raspberries. Add granulated sugar, brown sugar, cornstarch, cinnamon, vanilla extract, and lemon juice. Toss gently until all the fruit is evenly coated. Set aside.
03 - Gently press the unbaked pie crust into a 9-inch pie dish. Trim any overhanging dough and crimp the edges to your preference.
04 - Spoon the berry-rhubarb mixture evenly into the prepared pie crust, distributing the fruit in an even layer.
05 - In a medium bowl, whisk together the flour, rolled oats, brown sugar, salt, and cinnamon. Add the cold butter cubes and use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
06 - Sprinkle the crumble topping evenly over the fruit filling, covering the surface completely.
07 - Place the pie on the prepared baking sheet and bake for 50 to 55 minutes, until the topping is golden brown and the filling is bubbling around the edges. If the crumble begins browning too quickly, tent loosely with aluminum foil after the first 30 minutes.
08 - Allow the pie to cool for at least 2 hours before slicing so the filling has time to set. Serve warm or at room temperature, optionally with vanilla ice cream or freshly whipped cream.
# Expert Advice:
01 -
- The crumble topping is that perfect middle ground between a double crust pie and a crisp, giving you buttery chunks without any fussy lattice work.
- Rhubarb and berries are a power duo that balance each other so you never get anything too sweet or too sour.
- This pie forgives almost every mistake and still looks gorgeous on the table.
02 -
- Cutting into this pie before it has cooled for two hours will result in a beautiful but runny mess, so plan ahead and resist the urge.
- Tenting with foil at the thirty minute mark saved my crumble from turning into a charcoal blanket more times than I care to admit.
- Frozen berries release more liquid than fresh ones, so if you go that route consider adding an extra half tablespoon of cornstarch to keep things bound together.
03 -
- Keep your butter in the refrigerator until the exact moment you need it for the crumble, because warm butter makes a flat greasy topping instead of those coveted crunchy clusters.
- Place the pie dish on a rimmed baking sheet before filling it so you never have to move a heavy sloshing pie across your kitchen and risk a spill.